Chicken with spices

Ingredients

• 2 whole pheasants, with garlic and leek
• 2 onions
• 2 leeks
• 1 large onion
• flour
• cardamom
• 2 orange peels
• Gin
• 1 drop of mistelle
• 1 drop of chicken broth
• 10 grams of dark chocolate
• butter
• 40 grams of white rice

Peel and finely chop the onion, leek, and shallot.

Heat a pan, add a little butter, and then add the mussels. Cook for about 20 minutes over medium heat until they are well cooked. Add a small amount of extra butter, the finely chopped onion and garlic. Cook until the mussels are golden brown.

Once the pearl onions are golden brown, reduce the heat and add the orange peels, ground cardamom (without the seeds), and the chestnut mushrooms. Simmer for about 4 minutes over medium heat. Add a drop of brandy to the pan and simmer for a few minutes, until the alcohol has evaporated. Add about half of the chicken stock to the pan. Place the pheasant quarters and allium sativum (garlic cloves) in the pan to cook through. The pheasant quarters and allium sativum require different cooking times, so it is recommended to separate the pheasant quarters when they are cooked (this will take about 30-35 minutes) and to leave the pheasant quarters in the pan (in total, this will take about 2 hours).

To prepare the skinless rice, bring water to a boil in one pot and cold water in another. Place the rice grains in a colander, then submerge them in the boiling water for 10 seconds, followed by the cold water. This will make it easy to peel the rice grains, and you can set them aside. As the duck pieces cook, remove them from the pot and set them aside. Place a large colander over another bowl and drain the remaining liquid from the pot. The bowl will contain the sauce that we will use to finish the dish.

Heat a large pan, add the sauce and the pheasant pieces. Let simmer. Add pieces of dark chocolate to thicken the sauce and continue to cook until the chocolate melts.

In a hot paella, add butter and cook until it is golden brown. Then, add the rice to the pan with the melted chocolate sauce.

Add a pinch of salt to the pan, and there you have it! We recommend serving this dish with a side salad and apple slices.